Jacques Pepin Celebrates! homepage
jacques pepin homepage about jacques tv series buy his book pressroom techniques menus and recipes
about jacques tv episodes winter menus and recipes spring menus and recipes summer menus and recipes autumn menus and recipes
tv series schedule
Chocolate Espresso Soufflé with Armagnac Crème Anglaise
 Ingredients
Yield: 6-8 servings

Armagnac Crème Anglaise
• 1 c. heavy cream
• 1 c. milk
• 4 tbsp. sugar
• 1 tsp. vanilla extract
• 2 tsp. cornstarch
• 2 lg. egg yolks
• 2 tbsp. Armagnac

Soufflé Mixture
• 1/3 c. coffee extract
• 4 oz. bittersweet or semisweet chocolate
• 4 lg. egg yolks
• 6 lg. egg whites
• 1/4 c. granulated sugar
• Unsalted butter and sugar for coating molds
• Confectioner's sugar for dusting soufflés

Espresso Coffee Extract
• 1/2 c. milk
• 1/4 c. finely ground espresso coffee



Winter Recipes email recipeemail recipe
print recipeprint recipe

Happy Anniversary
Chocolate Espresso Soufflé with Armagnac Crème Anglaise
Dark chocolate and rich espresso are brought together to form a truly decadent soufflé. This intense dessert is paired with a delicate Armagnac crème anglaise, achieving spectacular results.

Preparation

For the Armagnac crème anglaise:
Stir the cream, milk, 2 tbsp. sugar, vanilla, and cornstarch together in saucepan with whisk until blended, and bring to a boil. Whisk yolks and 2 tbsp. sugar in bowl until smooth. Pour boiling liquid on top of yolks. Mix quickly with the whisk for 5-6 seconds. Strain immediately through a fine strainer. Refrigerate until cooled. Stir in the Armagnac.

For the coffee extract:
Bring the milk to a boil, add the espresso, and stir. Remove from heat. Cover, and let it steep for 2-3 minutes. Strain through paper towels.

For the soufflés:
Preheat oven to 400°. Combine coffee extract with chocolate and stir with a whisk over moderate heat until chocolate is melted and smooth. Add yolks and stir with a whisk. In another bowl, whip the egg whites until holding a peak but not too firm, add the sugar and beat for 5-10 seconds.

Add 1/4 of egg whites to chocolate mixture and mix well with a whisk. Using a spatula, fold the rest of the egg whites into the chocolate base.

Butter and sugar a 6-8 c. soufflé mold and fill with soufflé. Place the mold on a cookie sheet, and bake for 20-25 minutes, until set but still wet inside.

To serve:
When the soufflé is done, sprinkle with confectioner's sugar. Spoon 1/4 c. of Armagnac crème anglaise onto each plate, then put a portion of the soufflé on top.


View Winter Recipes: 1 | 2 | 3 | 4

Recipe courtesy of Alfred A. Knopf, ©2001 Jacques Pépin

recipe slideshow
slideshowRecipe Slideshow
open quote
Small soufflés are the easiest to make, since they rise straight and cook quickly, do not break, and can be served right in the molds.
close quote
 Claudine's Tip:
For a romantic addition to your anniversary or Valentine's dinner, write a short message on a bottle of wine with a metallic gold pen.

Happy Anniversary
• Black Bean Soup Augier
• Poached Sole Mistral
• Cream Puff Cases and Cucumber "Footballs"
• Chocolate-Espresso Soufflé with Armagnac Crème Anglaise

Wines
• Louis Jadot Meursault '97
• Osbourne Dry RF Oloroso Sherry

See TV episode description

home | about jacques | tv series | buy his book | pressroom | techniques | menus & recipes

Copyright ©2001-2002 KQED, Inc. All Rights Reserved.